Description
Tender slow-cooked chuck roast seasoned with chili, cumin, smoked paprika, chipotle, tomatoes, garlic, and lime, then shredded and tossed with its rich cooking juices for juicy beef tacos.
Ingredients
3 pounds boneless beef chuck roast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon onion powder
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, finely minced
1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
3/4 cup low-sodium beef stock
1/4 cup fresh lime juice
12 small corn or flour tortillas, warmed
1 cup pico de gallo
1 avocado, sliced
1 cup shredded lettuce or cabbage
3/4 cup shredded Monterey Jack or cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 limes, cut into wedges
Instructions
1. Pat the chuck roast dry and cut it into 2 or 3 large pieces.
2. Combine the kosher salt, black pepper, chili powder, cumin, smoked paprika, oregano, and onion powder. Rub the seasoning mixture over all sides of the beef.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the beef for about 2 to 3 minutes per side, until a deep brown crust develops. Transfer the beef to a 6-quart slow cooker.
4. Reduce the skillet heat to medium. Add the diced onion and cook for about 3 minutes. Add the garlic and minced chipotle and cook for another 30 seconds.
5. Pour the beef stock into the skillet and scrape the browned bits from the bottom. Stir in the fire-roasted tomatoes and lime juice.
6. Pour the skillet mixture over the beef in the slow cooker.
7. Cover and cook on LOW for 8 to 9 hours, or until a fork twists through the beef easily and the meat pulls apart with very little resistance. If the beef is still tough, continue cooking and check again after 30 minutes.
8. Transfer the beef to a cutting board or shallow dish. Shred it into substantial strands with two forks, discarding any large pieces of unrendered fat.
9. Check the cooking liquid. If it is excessively thin, transfer it to a saucepan and simmer uncovered until slightly reduced. Return the shredded beef to enough of the cooking juices to coat it generously.
10. Warm the tortillas and fill each with shredded beef. Serve with pico de gallo, avocado, lettuce or cabbage, shredded cheese, sour cream, cilantro, and fresh lime wedges as desired.
Notes
Chuck roast is ideal because its marbling and connective tissue become tender during long, gentle cooking.
If the beef is still difficult to shred after 8 hours, it usually needs additional cooking time. Continue cooking on LOW and check every 30 minutes.
Searing is optional when time is limited, but browning the beef first develops additional flavor.
Add the cooking juices back to the shredded beef gradually so the filling stays juicy without becoming excessively wet.
Refrigerate leftover beef with some of its cooking juices in an airtight container for 3 to 4 days.
Freeze cooled shredded beef with some sauce in freezer-safe containers for up to 3 months.
Nutrition information is estimated and includes beef and tortillas but will vary substantially depending on the toppings used.
- Prep Time: 20 min
- Cook Time: 8 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Sugar: 5 g
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 5 g